Sizzling Tex-Mex Fajitas Recipe
- 1/3 cup beef broth
- 1/4 cup lime juice
- 3 tablespoons olive oil, divided
- 4 garlic cloves, minced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1 envelope savory herb with garlic soup mix, divided
- 1 teaspoon Dijon mustard
- 1/2 teaspoon pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon liquid smoke, optional
- 2 pounds beef skirt steak, cut into 4- to 6-inch portions
- 2 large onions, sliced
- 1 medium green pepper, sliced
- 1 medium sweet yellow pepper, sliced
- 12 flour tortillas (8 inches)
- Salsa, shredded cheese, guacamole and sour cream, optional
- 1. In a large resealable plastic bag, combine the broth, lime juice, 1 tablespoon oil, garlic, Worcestershire sauce, salt, 1 teaspoon soup mix, mustard, pepper, cayenne and liquid smoke if desired. Add the steaks; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
- 2. In a large bowl, combine onions, green pepper, yellow pepper and remaining oil and soup mix. Place half of mixture on each of two double thicknesses of heavy-duty foil (about 12 in. square). Fold foil around vegetables and seal tightly.
- 3. Drain beef and discard marinade. Grill steaks and vegetable packets, covered, over medium heat for 10-13 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°) and vegetables are tender, turning steaks once.
- 4. Open foil packets carefully to allow steam to escape. Thinly slice steaks; place beef and vegetables on tortillas. Serve with salsa, cheese, guacamole and sour cream if desired. Yield: 6 servings.
2 fajitas (calculated without optional toppings) equals 693 calories, 26 g fat (7 g saturated fat), 89 mg cholesterol, 1,029 mg sodium, 61 g carbohydrate, 1 g fiber, 51 g protein.
Reviews for Sizzling Tex-Mex Fajitas
"The flavor of the marinade was excellent, but when I make these again, I plan to fry the steaks in an iron skillet along with the marinade. I wasn't a fan of grilling the steaks because all the marinade and juices were lost, and I like fajitas with some sauciness. I did not like the flavor of the vegetables at all. It clashed badly with the meat and we didn't end up eating the veggies."
"Easy way to make fajitas and vegetables. The marinade was very tasty, but my family prefers a little spicier and smokier flavor. Next time will add some fajita seasoning to the marinade. I also prefer my veggies grilled, but cooking them in the foil pouches is definitely a lot easier! Would encourage anyone who likes fajitas to try this recipe!Field Editor since 2013"
"I can't eat beef so I used chicken instead and OMG did it come out awesome!"
"I substituted chicken broth for the beef broth and substituted 2 Tbsp. dried minced onions for the garlic soup powder. My husband can't stop raving! FYI, crack a window, made the whole house smell of fajitas!1/14/2014 I used this marinade for venison this past weekend and we were blown away at how good this marinade is! This is my staple marinade. I make so many substitutions and it still has yet to fail us!"
"Great flavor. We've added to our list of fajita recipes. We used a flat iron steak and it came out very tender."
"The 1st time I used Flank Steak instead, skirt steak was too tough when I tried it the 2nd time."
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.